Creamy Fennel and Potato Soup

Serves 4–6

prepTrim fennel base, remove tough outer layer and core; thinly slice fennel and reserve fronds
prepDice onion, mince garlic, peel potatoes and cut into roughly 2 cm pieces
2 tablespoons / 30 g butter or olive oil	Sauté fennel, onion, salt	Purée soup until smooth	Stir in cream, warm gently, finish with lemon juice
300 g fennel bulb, thinly sliced
180 g yellow onion, diced
¾–1¼ teaspoons kosher salt, divided
2 garlic cloves, minced	Cook garlic, thyme 30 sec
½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
450 g Yukon Gold potatoes, cut into roughly 2 cm pieces	Simmer potatoes, stock, pepper 18–22 min
4 cups / 960 ml chicken or vegetable stock
½ teaspoon freshly ground black pepper
1 cup / 240 ml half-and-half or whole milk
1 tablespoon lemon juice

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.